Zucchini Blossoms with Potato Filling

Ingredients

• 8 zucchini blossoms (with mini zucchinis)
• 2 starchy potatoes
• 50 g grated Parmesan
• 1 Garlic clove
• 2 tbsp white wine vinegar
• 6 tbsp Olive oil
• Salt
• ground pepper

Instructions

1. 1.

   Wash the zucchini, pat dry, remove the stamens from the blossoms. Cut off the lower end of each blossom and finely slice into sticks. Boil the potatoes in salted water for 25 minutes, drain, steam to soften, peel, and press through a sieve.

2. 2.

   Peel the garlic. Mix the potatoes with Parmesan, salt, pepper, squeeze in the garlic clove, and fold in the zucchini sticks. Fill each blossom with the mixture and seal the top. Whisk vinegar, oil, salt, and pepper into a dressing; drizzle over the filled blossoms and let sit for 30 minutes.